Terms & Lingo
Diacetyl
A volatile compound produced by some yeasts which imparts a caramel, nutty or butterscotch flavour to beer. This compound is acceptable at low levels in several traditional beer styles including: English and Scottish Ales, Czech Pilsners and German Oktoberfest. However, it is often an unwanted or accidental off-flavor.
By Justin Beerber on Mar. 23, 2016